CASSOULET
Provided by Food Network
Categories main-dish
Time 4h27m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
- Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
- Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
- Preheat oven to 325 degrees F.
- Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
- Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.
CLASSIC CASSOULET
Does this cassoulet recipe seem daunting? Don't worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Entertaining Bean Duck Sausage Carrot Garlic Thyme Pork Bake
Yield 12 servings
Number Of Ingredients 36
Steps:
- TWO DAYS AHEAD
- Cure duck legs:
- Prick skin on duck legs all over with the tip of a paring knife. Rub legs with salt, making sure to massage into flesh and skin.
- Place legs in a large bowl and cover with plastic wrap, pressing directly onto legs. Rest a plate on top of legs and weigh down with several 28-oz. cans. Chill at least 12 hours and up to 1 day.
- NOTE: If you're going to cook the beans and ragout tomorrow, soak the beans tonight. If not, just remember to soak them the day before you want to cook them.
- ONE DAY AHEAD
- Confit duck legs:
- Preheat oven to 250°F. Evenly scatter thyme, garlic, peppercorns, and juniper berries (if using) across a large baking dish or roasting pan and add 2 Tbsp. water.
- Remove duck legs from bowl. Rinse off salt and arrange legs, skin side down, over aromatics in baking dish. Cover dish tightly with foil and weigh down with a cast-iron skillet or a heavy baking dish. Bake until fat renders out of duck and legs are submerged, about 2 hours.
- Carefully remove baking dish from oven and remove skillet and foil. Turn legs skin side up and nestle back into fat. Cover dish again with foil and continue to cook legs, unweighted, until duck meat is very tender and bones wiggle easily in joints, 2-2 1/2 hours longer.
- Let legs cool in fat until you can handle them, then transfer with tongs or a spider to a plate. Strain 1/4 cup fat through a fine-mesh sieve into a small bowl and let cool. Cover and set aside for cooking the breadcrumbs. Strain remaining fat into an airtight container; cover and reserve for another use (like roasting potatoes).
- Remove skin from legs, trying to keep as intact as possible; transfer skin to an airtight container. Cover and chill. Pull duck meat from bones, tearing into 2" pieces; discard bones and cartilage. Place meat in another airtight container; cover and chill. You won't need the skin, meat, or fat until you're ready to assemble the cassoulet.
- DO AHEAD: Duck legs can be confited 3 weeks ahead. Transfer legs to a large nonreactive vessel; strain fat through a fine-mesh sieve over meat. Cover and chill. Let come to room temperature before using. Meat and skin can be prepared 3 days ahead; keep chilled.
- Cook the beans:
- Stick a clove into each onion half. Place in a large pot along with beans, pancetta, carrots, garlic, thyme, and bay leaf; pour in cold water to cover beans by 2". Season with several grinds of pepper [3] and bring to a gentle simmer. Partially cover pot and cook beans, skimming surface occasionally and adding more water as needed to keep beans submerged and seasoning with a couple of pinches of salt after about 30 minutes, until beans are tender but not falling apart, 45-60 minutes for cannellini and 1-1½ hours for Tarbais or corona. Remove pot from heat; pluck out and discard onion, carrots, garlic, thyme, and bay leaf. Transfer pancetta to a cutting board; let cool slightly, then cut into 1x1/4" pieces. Add back to pot and let mixture cool.
- Cook ragout:
- Meanwhile, sprinkle pork with 1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt and several grinds of pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook pork, turning once, until browned all over, 10-12 minutes per batch; transfer to a plate as you go.
- Reduce heat to medium and place onion, carrot, and garlic in pot; season with salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. Return pork to pot and add thyme, bay leaf, tomatoes, and stock. Bring to a boil. Reduce heat, partially cover pot, and simmer gently, skimming fat occasionally, until meat is fork-tender, 1 3/4-2 hours. Pluck out and discard thyme and bay leaf. Let ragout cool slightly.
- Combine beans and ragout:
- Using a slotted spoon, transfer bean mixture to pot with ragout. Add enough cooking liquid from beans just to cover. Pour remaining bean cooking liquid into an airtight container and chill; you may need it for finishing the cassoulet later. Let ragout mixture cool completely, then cover and chill at least 12 hours.
- DO AHEAD: Ragout and beans can be combined 2 days ahead. Keep chilled.
- THE DAY OF
- Temper and season ragout mixture:
- Remove ragout mixture from refrigerator and skim fat from surface; discard. Cover pot and bring ragout to a gentle simmer over medium-low heat. Taste and season conservatively with salt and pepper if needed (the duck will add considerable saltiness when mixed in).
- Prepare sausage and breadcrumbs:
- Remove reserved duck meat and skin from refrigerator. Let meat come to room temperature.
- Meanwhile, arrange skin in a single layer in an 8-qt. Dutch oven or other heavy pot (the same one you'll cook the cassoulet in). Cook over low heat, turning occasionally, until golden brown and crisp, 20-30 minutes. Using tongs, transfer skin to paper towels and blot away excess fat.
- Prick pork sausages all over with a fork and cook in fat in same pot, turning occasionally, until browned all over and cooked through, 12-15 minutes. Transfer to a plate and let cool slightly. Cut into 2" pieces.
- Add breadcrumbs to pot and cook, stirring often, until golden in spots and starting to crisp, about 5 minutes. If breadcrumbs seem very dry or are sticking to the pot, add 1-2 Tbsp. reserved duck fat. Transfer breadcrumbs to a medium bowl and let cool slightly. Add parsley and toss to combine. Wipe out pot and let cool.
- Layer cassoulet:
- Rub inside of cooled pot with cut sides of garlic; ladle in one-third of ragout mixture. Top with half of pork sausage, garlic sausage, and duck meat, then another third of ragout mixture. Top with remaining duck meat and sausages, then remaining ragout mixture. Liquid should come to top of beans. Add reserved bean cooking liquid if needed.
- DO AHEAD: Cassoulet can be assembled 1 day ahead; cover and chill. Bring to room temperature before proceeding. Store breadcrumbs and duck skin separately airtight at room temperature.
- Bake cassoulet:
- Preheat oven to 375°F. Scatter two-thirds of breadcrumb mixture over cassoulet.
- Bake, uncovered, until a golden crust forms, 25-30 minutes. Remove from oven and use a spoon to break up crust, pressing very gently so crust absorbs a little liquid; smooth surface. Bake until another crust forms, 25-30 minutes; break up again. Repeat process 2 more times (for a total of 4 times). If mixture starts to look dry, moisten with a bit of reserved bean cooking liquid when breaking up the crust.
- Top cassoulet with remaining breadcrumb mixture; bake until golden brown, 15-20 minutes. Let rest at least 25 minutes before serving.
- Divide cassoulet among bowls; crumble duck skin over.
SPEEDY CASSOULET
Traditional French cassoulet is a slow-cooking white bean stew made with a variety of meats, such as sausage, pork, duck or goose. This one still tastes great - but it's ready to serve in just fifteen minutes! And the best part - it cuts back on fat and calories, too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, heat beans, tomatoes, broth and kielbasa to boiling, stirring occasionally; reduce heat.
- Stir in bell peppers. Simmer uncovered 5 minutes, stirring occasionally. Sprinkle with bread crumbs.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 30 mg, Fiber 9 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g
HOW TO MAKE CASSOULET
This is the world's greatest baked bean recipe, and a classic French dish; it's almost the national dish. It's perfect for a cold winter night.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 11h
Yield 8
Number Of Ingredients 26
Steps:
- Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
- Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
- Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
- Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
- Bake bean cassoulet in the preheated oven for 30 minutes.
- Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
- Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
- Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 54 g, Cholesterol 81 mg, Fat 23.7 g, Fiber 11.1 g, Protein 30.9 g, SaturatedFat 8.7 g, Sodium 1208.1 mg, Sugar 3.3 g
CHEF JOHN'S CASSOULET
Cassoulet takes a lot of time and ingredients (some hard to find) and uses lots of pots and pans. So why make it? That's easy. Cassoulet is one of the most delicious dishes you'll ever have. Plus, it's great for honing your observational skills, since no two cassoulet are the same, and the times I give are only a guide.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 12h12m
Yield 8
Number Of Ingredients 24
Steps:
- Rinse soaked beans and drain.
- Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
- Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
- Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
- Preheat oven to 350 degrees F (175 degrees C).
- Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
- Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
- Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
- Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
- Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
- Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
- Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.
Nutrition Facts : Calories 712.1 calories, Carbohydrate 64 g, Cholesterol 107.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 44.8 g, SaturatedFat 10.3 g, Sodium 2342.6 mg, Sugar 6.2 g
WINNING COUNTRY CASSOULET
This dish is one that I make frequently-my husband's a bean lover! We (our family includes two sons, 9 and 7) live not far from the Pennsylvania border, and there are still farms in our area of the state. Our home's on 2 acres of land, with a vegetable garden plus fruit trees and berry bushes.
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Sort beans and rinse with cold water. In a Dutch oven or soup kettle, combine the beans, water and bay leaf. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Do not drain., Stir in broth; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, brown chicken in reserved drippings on all sides; drain and set aside., In a 3-qt. baking dish or Dutch oven, combine the beans with cooking liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt, marjoram, sage and pepper. Place whole cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to bean mixture; top with chicken., Cover and bake at 350° for 1 hour. Uncover; add sausage. Bake 30-35 minutes longer or until beans are tender. Discard bay leaf and spice bag. Garnish with parsley.
Nutrition Facts :
More about "cozy cassoulet recipes"
COZY COMFORTING FRENCH CASSOULET | THE LEMON APRON
From thelemonapron.com
5/5 (1)Category Main CourseCuisine FrenchTotal Time 7 hrs
- In a large bowl, cover beans with 3 quarts (3 litres) of water and add 3 tbsp salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.
- Add onions to the pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook for 2 minutes, and then add half of the crushed garlic cloves.
THIS COZY WEEKNIGHT CASSOULET IS GIVEN A SPICY VEGAN …
From foodnetwork.ca
Servings 6-8Total Time 1 hr 5 mins
HEALTHY & EASY FRENCH CHICKEN CASSOULET - FRIGIDAIRE
From frigidaire.ca
CASSOULET - FRENCH CLASSIC PORK AND SAUSAGE STEW
From ethnicspoon.com
CASSOULET IS THE MOST EPIC DISH YOU WILL EVER MAKE - BON APPéTIT
From bonappetit.com
EASY CASSOULET RECIPE & CONFIT DUCK | SIMPLE. TASTY. GOOD.
From junedarville.com
SHORTCUT CASSOULET | MIDWEST LIVING
From midwestliving.com
COZY CASSOULET WITH GARLIC BREADCRUMB TOPPING
From neighborfoodblog.com
CASSOULET | RICARDO
From ricardocuisine.com
CHICKEN CASSOULET | THE COZY APRON
From thecozyapron.com
GET COZY WITH CASSOULET - HONEST COOKING - RECIPES
From honestcooking.com
EASY CASSOULET – S&W BEANS
From swbeans.com
EASY CASSOULET - IMMACULATE BITES
From africanbites.com
VOICE CHANGER RECIPE COZY CASSOULET RECIPE - WEBETUTORIAL
From webetutorial.com
CASSOULET RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CAJUN CHICKEN CASSOULET RECIPE | SOUTHERN LIVING
From southernliving.com
HOW TO MAKE CASSOULET AT HOME, THE EASY WAY | FOOD & WINE
From foodandwine.com
COZY CASSOULET RECIPE
From crecipe.com
BEST COOKING BREADCRUMB RECIPES: COZY CASSOULET
From worldbestbreadcrumbrecipes.blogspot.com
THE BEST CHICKEN CASSOULET - RICK RODGERS
From rickrodgers.com
CLASSIC FRENCH CASSOULET - JO COOKS
From jocooks.com
EPISODE 1007: COZY CASSEROLES | SARA MOULTON
From saramoulton.com
CASSOULET RECIPE | BON APPéTIT
From bonappetit.com
EASY CASSOULET RECIPE - THE SEASONED MOM
From theseasonedmom.com
FAUX CASSOULET RECIPE | SOUTHERN LIVING
From southernliving.com
EASY AND QUICK CASSOULET RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
EASY CHORIZO CASSOULET (A FRENCH CLASSIC SIMPLIFIED!)
From wellseasonedstudio.com
COZY CASSOULET | ANGELA | COPY ME THAT
From copymethat.com
CASSOULET RECIPE - MASHED.COM
From mashed.com
CASSOULET RECIPE - COZY LEGGINGS
From cozy-leggings.blogspot.com
COZY CASSOULET - CHAMPSDIET.COM
From champsdiet.com
EASY MUSHROOM CASSOULET | DASH OF SAVORY | COOK WITH PASSION
From dashofsavory.com
HOW TO MAKE TRADITIONAL FRENCH CASSOULET | KITCHN
From thekitchn.com
HEALTHY CHICKEN CASSOULET - LOW FAT, HIGH FIBRE, HIGH PROTEIN
From abbeyskitchen.com
COZY CASSOULET RECIPE ON FOOD52 | RECIPE | RECIPES, CASSOULET …
From pinterest.com
CHICKEN CASSOULET WITH SAUSAGE AND SWISS CHARD - SKINNYTASTE
From skinnytaste.com
5 SLOW-COOKED CASSOULETS FOR COLD WEATHER - COOKING LIGHT
From cookinglight.com
BEST CASSOULET RECIPE - HOW TO MAKE CASSOULET
From delish.com
FENNEL AND DUCK CASSOULET WITH LANGUEDOC WINE - RECIPES
From honestcooking.com
COZY CASSOULET - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #casseroles #main-dish #beans #pork #poultry #canadian #oven #dinner-party #fall #winter #stews #chicken #dietary #one-dish-meal #seasonal #comfort-food #low-carb #low-in-something #meat #pork-chops #pork-sausage #taste-mood #equipment #presentation #served-hot #4-hours-or-less
You'll also love